Cornbread Stuffing with Brussels Sprouts & Squash
Brussels sprouts and winter squash make this cornbread stuffing look and taste great. You may need to bake two batches of cornbread to have 2 pounds for this recipe--you can even make it the day before.
Source: EatingWell Magazine, November/December 2011
Gallery
Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate the roasted squash for up to 2 days. Store the toasted cornbread uncovered at room temperature for up to 2 days.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Nutrition Facts
Serving Size: generous 1 cup
Per Serving:
341 calories; protein 7.7g; carbohydrates 47.5g; dietary fiber 5.6g; sugars 15.4g; fat 15g; saturated fat 1.6g; cholesterol 24.1mg; vitamin a iu 8086.9IU; vitamin c 17.7mg; folate 78.5mcg; calcium 209.2mg; iron 2.8mg; magnesium 66.8mg; potassium 538.5mg; sodium 458.1mg; thiamin 0.3mg; added sugar 3g.
Exchanges:
2 starch, 1 fruit, 3 fat